Prep 25 mins
Cook 1 hr 10 mins
Enchiladas with a unique garlic flair, unlike any other enchilada I have ever tasted. The house smells WONDERFUL when these are baking. Although they do take some time to prepare, the work is definitely worth the reward! The ingredients are mostly things that you probably already have stocked in the cupboard. (Cook time includes stovetop and baking times)
- 1 lb ground beef or 1 lb ground turkey
- 1 medium onion, chopped
- 2 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground sage
- 1 (14 1/2 ounce) can stewed tomatoes
- 4 -6 cloves garlic, minced
- 1⁄3 cup margarine
- 1⁄2 cup flour
- 1 (14 1/2 ounce) can beef broth
- 1 (15 ounce) can tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sage
- 1⁄2 teaspoon salt
- 1 dash garlic powder
- 10 large flour tortillas
- 2 (8 ounce) cupsshredded cheddar cheese or 2 (8 ounce) cups Mexican blend cheese
- In saucepan, cook beef or turkey and onion until browned; drain.
- Add flour and seasonings.
- Mix well.
- Stir in tomatoes and bring to boil.
- Reduce heat, cover, and simmer 15 minutes.
- In another saucepan, saute garlic in butter.
- Stir in flour until blended.
- Gradually stir in broth and bring to boil.
- Cook and stir for 2 minutes until bubbly.
- Stir in tomato sauce and seasonings and heat through.
- Pour 1 1/2 cup sauce in 13x9 inch pan.
- Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.
- Roll up tightly and place seam side-down over sauce in pan.
- Repeat with remaining tortillas and top all with remaining sauce.
- Cover with foil and bake at 350 degrees for 30-35 minutes.
- Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.
My family loved these, and thought the sauce was really good. They're easy to put together, too. I tried veggie crumbles instead of beef, and that works just as well.
This was the first recipe I added to my cookbook well over a year ago... I cannot believe I waited so long to make them! We loved them and they were even more yummy as leftovers. I took the advice of others and made the sauce that morning and refrigerated it until that evening so the spices could combine. My husband was actually craving them again a week or two later - that NEVER happens with things I cook for him! Thanks Manda.
My Dad makes really tasty enchiladas, but they take all day to make. We gave this recipe a taste and they were delicious. My Dad's are still my favorite, but these come in a close 2nd. The only thing I added was some green onions on top before baking, it was so tasty. I would definitely add a touch of sour cream too! Thanks for posting!